Lentil Cauliflower Soup

This soup has beautiful colors, textures and tastes.  The red wine vinegar brings all the flavors together quite nicely.  Use red lentils if they are available, since they are the most nutritious.  However, any lentil will work fine.


1 ½ cups red lentils
1 large yellow onion, diced
1 small head cauliflower cut in bite size pieces
2 cups shredded red cabbage
5 large cloves garlic, minced
1 ½ t. salt
2 t. cumin
2 t. ground coriander
2 t. curry powder
¼ t. cayenne pepper
½ t. ground pepper
1 box Pomi chopped tomatoes
2 boxes vegetable stock
1 small handful fresh parsley, chopped
Juice of ½ limes
5 T. red wine vinegar


Place the onion and the garlic and ¼ cup of water in a large stock pot.  Sauté the onion and the garlic until tender

Add the salt, cumin, coriander, curry powder, cayenne pepper, ground pepper to the stock pot.  Next add the lentils, chopped tomatoes, cauliflower, red cabbage, vegetable stock and parsley.  Stir well and bring to a boil.  Reduce heat and cover, and simmer for 1 hour.

Stir in lime juice and red wine vinegar.  Cook an additional15 minutes until everything is done.  Adjust seasonings and serve.